Description
A cozy and weeknight-friendly pasta dish featuring savory Italian sausage, bright tomato cream sauce, and fresh spinach.
Ingredients
- 12 oz rigatoni
- 1 lb crumbled Italian sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes
- 1 tsp sugar (optional)
- ½–¾ cup heavy cream
- 4 cups baby spinach
- 1 cup reserved pasta water
- Kosher salt
- Pepper to taste
- Olive oil for sautéing
Instructions
- In a large skillet, brown the crumbled Italian sausage over medium-high heat for 6–8 minutes until caramelized. Ensure it reaches an internal temperature of 160°F (71°C).
- Remove excess fat from the pan if necessary, and sauté the chopped onion and minced garlic until soft.
- Add the crushed tomatoes and optional sugar, then simmer for 8–10 minutes.
- Lower the heat and stir in the heavy cream, keeping the mixture below a simmer.
- Meanwhile, cook the rigatoni in salted boiling water for 10–12 minutes until al dente, reserving 1 cup of pasta water.
- Combine the pasta and baby spinach into the sauce over low heat, adding reserved pasta water gradually until you achieve a glossy consistency.
Notes
Use starchy pasta water for the best sauce consistency. Adjust creaminess to your liking by controlling heat after adding cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian